Try Ching’s versatile recipe for Lunar New Year on 10 February
watch, listen, cook
Hoisin roast duck legs
This recipe is super-easy. Serve the legs whole or with Chinese pancakes and all the trimmings.
SERVES 6 PREP 10 mins plus at least 1 hr marinating COOK 50 mins EASY
6 skin-on duck legs
For the marinade
2 garlic cloves, crushed or finely grated 5cm piece of ginger, finely grated 2 tbsp Shaohsing rice wine 1 tsp Chinese five-spice powder 3 tbsp golden syrup 3 tbsp hoisin sauce 1 tbsp chilli bean sauce 1 tbsp dark soy sauce
1Put the duck legs in a bag, then add all the marinade ingredients and shake to distribute evenly. Marinate in the fridge for 1 hr.
2Heat the oven to 180C/160C fan/gas 4. Line a roasting tray with baking parchment. Put the duck legs (including any marinade left in the bag) skin-side up in the lined tray. Roast for 40 mins, then turn the oven up to 220C/200C fan/gas 7 and cook for a further 10 mins for medium-well done. Remove and set aside to rest for 5 mins.
3Serve the legs whole or shred, reserving the bones.
PER SERVING 342 kcals • fat 18g • saturates 5g • carbs 13g • sugars 12g • fibre 1g • protein 32g • salt 1.5g
